Soften the dry wonton noodles by placing them in boiling salted water. Plunge
into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables and dry them thoroughly. Cut the celery, chard stalk
and the Bok Choy into 1/2-inch pieces on the diagonal. Wipe the mushrooms clean
with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds
and cut into chunks. Peel and chop the red onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the noodles. Fry in batches until golden. Remove the
noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly,
then stir-fry until the redness is gone and the meat is nearly cooked through.
Remove the cooked meat and onion from the pan.

When cooking the Bok Choy, the celery, the red bell pepper, the chard stalk, mushrooms
and the carrots, add 1/4 cup of water and cover while cooking, and finished them
doing a stir-frying. Add more oil if needed.

Give the sauce a quick re-stir. Add all the ingredients back into the wok. Add
the mung bean sprouts. Add the sauce, stirring quickly to thicken. Mix
everything together. Pour the cooked vegetable and sauce mixture on top of the
noodles.

You can garnish the Chow Mein with toasted sesame seeds, if want
it. Serve hot.